Hungarian Goulash

I rarely post a recipe while I'm eating the actual dish that I made. This Hungarian Goulash is an exception. It takes a long time for the meal to cook but it's so SOOOO worth it because it tastes so dang delicious!!! In fact, Dr. Sweetpea just walked past and asked me to make this again this week because it's that good. Definitely a keeper recipe in our household!

Hungarian Beef Goulash

(Source: Chef John)

2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper

2 onions, chopped

2 teaspoons olive oil

1/2 teaspoon salt

2 teaspoons caraway seeds, toasted and ground (I omitted because we don’t like caraway)

2 tablespoons paprika

1 tablespoon Hungarian Hot paprika (my addition)

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

4 cups chicken broth

1/4 cup tomato paste

3 garlic cloves, crushed

1/2 tsp salt, or to taste

1 bay leaf

1 teaspoon sugar

2 tablespoons balsamic vinegar

Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.